Liangban Huanggua
Liangban Huanggua
Description
This quick and refreshing cucumber pickle, Liangban Huanggua, is a perfect balance of crunch, tang, and spice. Lightly salted cucumbers soak up the bright acidity of vinegar, while garlic, chile, and a drizzle of sesame oil add depth and warmth. Packed with fiber, vitamins, and antioxidants, this simple dish makes a flavorful, healthy side or snack.
Ingredients
2 SERVES
- 8 to 10 oz (225 to 285 g) Japanese or Persian cucumbers (you can also use peeled watermelon rind)
- 3/4 tsp salt
- 3 Tbsp (45 ml) rice vinegar or apple cider vinegar or a combination of the two
- 1 or 2 garlic cloves, smashed and finely chopped
- Pinch of crushed dried hot chile peppers or freshly ground white pepper
- 1/2 Tbsp sesame oil
- 1 tsp or so toasted sesame seeds for garnish
Directions
-
Step 1
Cut the cleaned cucumbers into oblique chunks (cut on a diagonal and rotate the cucumber a quarter-turn after each cut) about 1-inch thick. -
Step 2
Put the cucumbers in a mixing bowl with the salt. Distribute the salt as evenly as you can by tossing with your hands. Cover with a plate and allow to sit for at least 15 minutes at room temperature, or until the vegetables release water and become bendy. -
Step 3
To the bowl add the vinegar, garlic, chile or pepper, and a few dashes of sesame oil. Taste and make adjustments as you wish. If not serving right away, toss periodically to re-distribute marinade and refrigerate. Best if eaten within a couple days. Sprinkle toasted sesame seeds over pickles when ready to serve.
Photo by Jeni Afuso
About the author
Jessica Wang
Jessica Wang is a trained pastry chef turned full-time pickler. An advocate for local produce, she juggles her time as the founder of fermentation workshop, Picklé, and the neighborhood market concept, Gu Grocery.
View profile
